Spices

Spices can be defined as aromatic or acrid plant substances used to provide flavor, gloss and aroma to food (Mohamed, 2014). These spices are characterized by being rich in antioxidants and select some medicinal properties (Jeswal and Kumar, 2015 Kong et al., 2014). Spices are widely used passim the world for galore(postnominal) purposes, of which their used in food preparation and impact (Hashem and Alamri, 2010).Many of them are used as traditional medicines in legion(predicate) cases such as infections, wounds, sprains and nausea and some spices help to improve glucose of plasm by improving insulin sensitivity (Mohamed, 2014). Because of its medicinal properties, spices are used for pharmaceutic industries as raw materials (Toma and Abdullah, 2013).In addition, essential oils of spices or spices themselves have preservative satisfy (Nielsen and Rios, 2000).Antimicrobial properties of some spices inhibit the fungal emergence as inform for turmeric and sumac (Jeswal and Kum ar, 2015 Toma and Abdullah, 2013), while essential oils and oleoresins of some spices shown to be richly effectively against microbial growth. Essential oil of mustard is one of these oils, which includes the prompt component allyl isothiocyanate (AITC). Other spices such as cinnamon, garlic and clove tree conside rose-cheeked as potential inhibitors (Nielsen and Rios, 2000). while other spices such as red chili and dry ginger considered as liable substance for growth of many fungi (Jeswal and Kumar, 2013).Although red chili is in the second drift as the largest used spice worldwide after black pepper, contaminant of red chili samples by AFs and OTA were repeatedly reported by many studies and Aspergillus flavus, A. niger and A. fumigates are the fungi contaminants that are repeatedly detected in the flake or powder samples of red chili. In ginger derivatives and samples, the mycotoxins that have been detected are AFs and OTA. Contamination of spices can be occurred in the fiel d, when the spices support drying process or during storage (Kabak and Dobson, 2017).